Name: Quick (max 20 min) - Main Protein: Veggie - Tortilla - use EID: Vegan Vissticks with mango, slaw and cucumber
Total time: 20 min
Yield: 2
Cuisine: Mexicaans
Ingredients: 6 stuk(s) Mini-tortilla's; 6 stuk(s) Plantaardige vissticks; 1 stuk(s) Rode ui; 200 gram Rodekool, wittekool en wortel; 1 stuk(s) Mango; 1 stuk(s) Mini-komkommer; 10 gram Verse koriander en munt; 1 zakje(s) BBQ-rub; 1 el Zonnebloemolie; 2 el Wittewijnazijn; 1 tl Suiker; naar smaak Extra vierge olijfolie; 2 el [Plantaardige] mayonaise; naar smaak Peper en zout

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Recepten

Mexicaanse Recepten

Quick (max 20 min) - Main Protein: Veggie - Tortilla - use EID: Vegan Vissticks

with mango, slaw and cucumber

Bestel soortgelijke recepten voor € 3,10 per portie

Labels:

Plantaardig

•Extra groente

Allergenen :

Tarwe

•Gluten

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd20 minuten

oventijd20 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

3 stuk(s)

Mini-tortilla's

(Bevat: Tarwe Kan bevatten: Soja, Mosterd)

3 stuk(s)

Plantaardige vissticks

(Bevat: Tarwe, Gluten Kan bevatten: Soja, Mosterd, Gerst, Haver)

½ stuk(s)

Rode ui

100 gram

Rodekool, wittekool en wortel

½ stuk(s)

Mango

½ stuk(s)

Mini-komkommer

5 gram

Verse koriander en munt

(Kan bevatten: Selderij)

½ zakje(s)

BBQ-rub

Zelf toevoegen

½ el

Zonnebloemolie

1 el

Wittewijnazijn

½ tl

Suiker

naar smaak

Extra vierge olijfolie

1 el

[Plantaardige] mayonaise

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)3072 kJ

Energie (kcal)734 kcal

Vetten31.7 g

waarvan verzadigd4 g

Koolhydraten89.3 g

waarvan suikers28 g

Vezels14.1 g

Eiwitten16.1 g

Zout2.1 g

Potassium246.1 mg

Calcium32.5 mg

Iron0.9 mg

Benodigdheden

•Kom

•Dunschiller of kaasschaaf

•Koekenpan

•Aluminiumfolie

Instructies

Preheat the oven to 200°C (see Tip).
Use a peeler or cheese slicer to shave the cucumber into thin ribbons.
In a bowl, mix the sugar and half of the white wine vinegar. Add the cucumber, set aside, and stir occasionally.
Chop the onion into half rings. Chop the fresh herbs.

Tip: You will heat the tortillas in the oven later on, however you can alternatively use a frying pan if preferred.

In a second bowl, mix the slaw with the fresh herbs and extra virgin olive oil to taste. Season with salt and pepper.
Heat a drizzle of sunflower olive oil in a frying pan over medium heat. Fry the 'fish' fingers for 3 minutes per side, or until evenly browned.
Wrap the tortillas in aluminium foil and warm in the oven for 2 - 3 minutes.

Peel the mango and cut into thin strips.
Transfer 1/3 of the mango to a tall container along with the mayonnaise, BBQ rub* and the rest of the white wine vinegar. Process with an immersion blender until smooth (add a splash of water if necessary).
Season to taste with salt and pepper.

*Take care, this ingredient is spicy! Use as preferred.

Fill each wrap with the slaw, cucumber ribbons and mango.
Top with a fish finger and onion, and drizzle over the mango sauce.
Serve the leftover vegetables and mango on the side.

Did you know... mango is one of the best sources of potassium, which helps maintain a healthy blood pressure. You can also find potassium in bananas, salmon, potatoes, broccoli and peanuts.